Sweet and Spicy Grilled Kale with Ginger Steak

Source: www.marksdailyapple.com
Course: Dinner
Preperation time: 15min
Cooking Time: 25min
Serves: 3

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Fresh Garlic Clove 0 0 1 1 0 0 3 3
2 Bunch(es) Kale 13 13 26 26 3 3 148 148
4 Tablespoon(s) Lemon Juice 0 0 1 1 0 0 4 4
2 Tablespoon(s) Tamari 1 1 1 1 0 0 7 7
2 Can(s) Coconut Milk(s) 6 6 15 15 64 64 613 613
1 Teaspoon Red Pepper Flakes 0 0 0 0 0 0 2 2
1 Large Ginger Root, Roughly Chopped 0 0 2 2 0 0 8 8
1 1/2 Pound(s) Flank Steak 48 48 0 0 19 19 374 374
1/2 cup Tamari 5 5 3 3 0 0 29 29
Total: Approximate Nutrition Info, Per Serving: 74 49 85 1189
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Instructions

Steak

Kale

 

  1. Place steak in a bowl or sealed bag and cover with the ginger, garlic, tamari and lemon juice. Marinate for 4 hours in the refrigerator, flipping steak occasionally.
  2. Pull the kale leaves from the stems (they are too chewy). Tear kale leaves in half, or larger leaves into thirds.
  3. Heat the coconut milk on the stove until it is just about to begin simmering, then turn off the heat and add tamari and lemon juice. Pour the coconut milk over the kale leaves. Marinate in the refrigerator for 4 hours, stirring kale occasionally.
  4. Heat the grill to high heat. Grill kale leaves 1-2 minutes on each side, until the leaves are wilted and slightly singed around the edges. Remove from the grill and sprinkle red pepper flakes on top. Chop the kale into smaller pieces if you like, as larger pieces of kale can sometimes be a bit chewy even after grilling.
  5. Grill the steak 6-8 minutes a side. Let the steak rest 5 minutes before cutting into it.
  6. Serve with kale leaves on the side.
Visit www.marksdailyapple.com for the full instructions.

Notes


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